Instant Pot Chocolate Pudding is one of those desserts that feels almost ridiculous once you realize how easy it is to make. It turns out ultra creamy, rich and deeply chocolatey with that perfect homemade pudding texture that feels cozy and nostalgic all at once, without any stovetop babysitting, tempering eggs or dealing with grainy boxed-pudding texture. If you love easy desserts that taste far more impressive than the effort required, this one absolutely delivers.
Original post: June 2019 | Updated: April 2021 and May 2026
Why This Recipe Works
When I first bought my Instant Pot, it spent over a year acting as a pantry step stool before I finally gave it a real chance. I expected soups, meats and pasta from it. Chocolate pudding? Absolutely not.
But this Instant Pot Chocolate Pudding completely changed my mind about pressure cooker desserts.
Here is why it works so well:
- Ultra creamy, rich and fudgy texture
- Deep chocolate flavor with simple ingredients
- No stovetop babysitting required
- No tempering eggs or complicated steps
- Smooth, silky texture without the graininess of boxed pudding
- Feels way more impressive than the effort required
- Perfect for serious chocolate lovers
The first time I made this, I hid the leftovers on the top shelf of the fridge and told my boys it was old ground beef so nobody would touch it, ha! That probably tells you everything you need to know about how good this pudding is..
Recipe Ingredients
Egg yolks
Egg yolks create the rich, silky texture that makes homemade pudding so irresistible.
Brown sugar
Dark brown sugar adds the deepest flavor, but light brown sugar works well too.
Cocoa powder
Use regular cocoa powder or dark cocoa powder depending on how intense you want the chocolate flavor to be.
Bittersweet chocolate
Bittersweet baking chocolate creates the richest, fudgiest texture and flavor. Chop it just before adding for best results.
Heavy whipping cream
Heavy cream is the secret to the ultra creamy texture in this pudding. For best results, avoid substituting with milk or half-and-half.
How To Make Instant Pot Chocolate Pudding
- Whisk the pudding base
In a large bowl, whisk together the egg yolks, brown sugar, cocoa powder, vanilla and salt until smooth. - Melt the chocolate
Place the chopped chocolate in a small bowl. Heat the heavy cream in a saucepan over medium heat or microwave until hot and frothy. Pour the cream over the chocolate and let sit for 5 minutes, then whisk until smooth. - Combine everything
Add the chocolate mixture to the egg mixture and whisk until fully combined and silky smooth. - Prepare the Instant Pot
Pour the pudding mixture into a 6- or 7-inch cake pan or soufflé dish and cover tightly with foil. Pour 1 1/2 cups water into the Instant Pot and place the pan on the trivet inside. - Pressure cook
Secure the lid and cook on low pressure for 20 minutes. Allow a 5-minute natural release, then carefully quick release the remaining pressure. - Chill before serving
Carefully remove the pan from the Instant Pot and stir the pudding until smooth. Cover again and refrigerate for at least 2 hours before serving. Top with whipped cream or chocolate shavings if desired.
Recipe Notes
- Store pudding tightly covered in the refrigerator for up to 5 days.
- The texture becomes even thicker, richer and fudgier after chilling overnight.
- Dark chocolate or milk chocolate chips can be used in place of baking chocolate.
- For an extra pretty presentation, serve the pudding in small ramekins or custard cups with whipped cream and chocolate shavings.
- Make sure the pan or dish fits inside your Instant Pot before starting the recipe.
Why Does it Take My Pressure Cooker So Long to Pressurize
The time before the cooking countdown begins is completely normal and an important part of the pressure cooking process. During this stage, the Instant Pot is building pressure inside the pot before it starts actively cooking the food.
The time needed to pressurize can vary depending on:
- the amount of liquid in the recipe
- fresh vs. frozen ingredients
- the quantity of food inside the pot
Most Instant Pot recipes take anywhere from 10 to 25 minutes to fully pressurize before cook time begins.
FAQ About Pudding
Yes. In fact, this pudding tastes even better after chilling for several hours or overnight because the texture becomes thicker, richer and fudgier.
Grainy pudding is usually caused by overheating or improperly melted chocolate. Whisking the chocolate and cream until completely smooth helps create the silkiest texture.
Yes. Allow the pudding to cool completely, then store in an airtight container and freeze for up to 3 months.
Store tightly covered in the refrigerator for up to 5 days.
Yes. Dark chocolate or milk chocolate chips both work well in this recipe.
More Instant Pot Desserts You’ll Love
- Instant Pot Cherry Cheesecake
- Instant Pot Dump Cake
- Pressure Cooker Cake
- Instant Pot Apple Crisp
- Instant Pot Berry Crisp
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Instant Pot Chocolate Pudding
Equipment
- Instant Pot
Ingredients
- 4 egg yolks beaten
- 1/2 cup dark brown sugar
- 2 tbsp cocoa powder
- 1 tsp vanilla extract
- 1/4 tsp fine sea salt
- 6 oz bittersweet chocolate chopped
- 1 pint heavy whipping cream
- whipped cream and chocolate shavings for topping
Instructions
- In a large bowl, combine the egg yolks, brown sugar, cocoa, vanilla and salt. Whisk until combined and set aside.
- Place chopped chocolate in a medium bowl. Heat the whipping cream in a saucepan over medium-high heat (or microwave for 1 1/2 minutes) until frothy and remove from heat. Pour over the chocolate and let sit for 5 minutes. Whisk until smooth. Add the egg mixture and whisk until combined and smooth.
- Pour the mixture into a round 6- or 7-inch pan and cover with foil. Pour 1 1/2 cups water into the Instant Pot. Place pan on trivet and lower into Instant Pot.
- Place the cover on the pot and set timer to 20 minutes on low pressure (pressure cook setting). It will take the IP around 7 minutes to build up pressure before it begins cooking.
- When cooking time is done, let the pressure release naturally for 5 minutes and do a Quick Release. Let the float valve drop and remove the cover.
- Stir pudding, cover with foil and refrigerate for a minimum of 2 hours before serving. Serve with whipped cream and chocolate shavings, if desired.
Video
Notes
- Chill for at least 2 hours before serving for the thickest, creamiest texture.
- The pudding becomes even richer and fudgier after chilling overnight.
- Dark chocolate or milk chocolate chips can be used in place of baking chocolate.
- Make sure your pan fits inside the Instant Pot before starting the recipe.
- Store tightly covered in the refrigerator for up to 5 days.
Nutrition
Megan Porta is a comfort food recipe creator who specializes in easy family meals and Instant Pot desserts, and the founder of Pip and Ebby. She has been cooking for three decades and developing recipes for over fifteen years, helping home cooks make reliable, cozy recipes for real life.
I love this recipe. It’s so mousse-y and simply amazing.
I make it once every 2 months. I’d make it every week but my hips can’t afford it! 🙂
My IP Lux model does not have a low pressure option. Would this work on high pressure as written or would I use less time? Would the amount of time change if I used a thicker PIP?